Ingredients: Chinese cabbage 1 tree, mushrooms 12, and 2 carrots.

Accessories: 2 pieces of ginger (more or less according to personal preference), appropriate amount of salt, soy sauce, pepper, a little chicken essence, soy sauce (optional) and five-spice powder (optional).

method of work

1, chop the Chinese cabbage, wrap it in gauze, and then squeeze it until there is no more water flowing out.

2. Remove the hard stems of the water-soaked mushrooms and chop them. After cutting the carrots or rubbing them into filaments with a fine brush, squeeze the water a little.

3. Put oil (salad oil, peanut oil and lard can be used) 1-2 tablespoons in the oil pan, first add pepper 15 and 16, and then take them out.

4. Stir-fry chopped mushrooms in oil, add 1 soy sauce and 1 white sugar, stir-fry for a few times and smell the fragrance, and then take out the pot for later use.

5. finely chop the ginger for use.

6. Put the cabbage and carrots in a large container, pour in 1 tablespoon sesame oil and stir evenly, so that all the vegetables are evenly coated with oil.

7. Add the fried mushrooms and Jiang Mo, add appropriate amount of salt, soy sauce, pepper, a little chicken essence, soy sauce (optional) and spiced powder, and stir well.

8. I won't go into details about how to wrap jiaozi. Just wrap it and cook it in the pot.